Pizzaandbrew

Last night they had a valet stand working. Dining room is completely set up. Looks like they smartly added to the bar area

Where do mixologists winter? Fiji?

The bartenders on the G'town waterfront produce far more profit. Not a comment on the product. Just a reality of the speed of pouring a draft beer for the masses v. making a craft cocktail for people who are truly interested.

I don't think it was so much that the bartenders came up here as DC bartenders luck enough to get that gig could winter in Florida. Its not the only place in town to allow bartenders to hibernate for a few months a year.

Landry's sent a follow up letter questioning Ark's move and claiming that the board is self serving working to preserve the interests of management (highly paid of course)..http://markets.on.nytimes.com/research/stocks/news/press_release.asp?docTag=201303072127PR_NEWS_USPRX____DA73616&feedID=600&press_symbol=47986

Interestingly the comments within the Prince of Petworth article spoke well of one of Ark's other restaurants in Union Station.

On a wholly separate item, for years and years, Sequoia on the Georgetown waterfront was the best place to bartend on the east coast (during the warm weather) Regular bartenders would come up from Key West and often make $1k/night during good weather at that flourishing restaurant meat market

I have had many reasonably good meals here in the past. Tonight I had, by far, the most wretched meal I have had in recent memory, anywhere. This was Red Lobster bad, if Red Lobster served inedible marrow.

I started with the bone marrow, a dish that is not all that difficult to make. This version was gross -- a bit undercooked, tasteless and pure grease, No sea slat to be sprinkled over it nor enough toast to enjoy it with. A horrible rendition of an otherwise simple dish.

For the main course, the Thursday special was the crab stuffed lobster. All three of us at our table ordered it, and all three of us regretted it. For $26, there was a dried lobster the size of a prawn, with a dry bread stuffing that had barely a hint of crab, and with no flavor anywhere. There wasn't even a wedge of lemon or a bowl of drawn butter to attempt to ameliorate the dryness. This dish was a bad idea, executed even worse.

When the waitress returned to ask how everything was, I told her direclty that the dish was bad. None of us enjoyed it. I asked if the chef had been taken hostage and tied up in the back of the kitchen. She didn't laugh.

To its credit, the restaurant took $39 off our bill -- not sure how that was calculated -- so the pain was lessened....but not by much.

Looks like discounted 50% off each of the three entrees.

I was googling the Mosaic District to see what's open now and saw on the Mosaic District's Facebook page that Matchbox is opening there on April 12 (dinner only to start). That'll bring them up to 6 total locations (which includes the random one in Palm Springs CA).

I had read a while ago that Matchbox was also thinking of finding a spot around Clarendon. I wonder if that's still the case.

We have no plans on Clarendon (or the surrounding area) at this time. We are stoked about being in Mosaic on the 12th!!

I know Earl's get's attention here but I still think they are a hidden gem relative to the traffic in the area.

Hiring for Positive Mental Attitude for our new location in the Mosaic District near Tysons Corner. Excited to be joining the likes of Red Apron, Taylor Gourmet, Cava at this killer destination. Attitude is everything so bring it!!! Apply on-site or send us an email at jobs@matchbox369.com.

I am not an expert, but I am sure one exists here. I don't know who, but it seems using the terms "wit" and "wit out" must be offensive, to someone. Kind of like using Ebonics on a soul food menu.

Before anyone goes crazy, this is more of a question than a statement.

If the omission of an "h" is offensive to anyone it is a true sign the apocalypse is upon us. There is no pretension that this is the King's English. When you walk in the door, they are offering you a glimpse into the world of their youth. "Wit" is to South Philly vernacular what "hon" is to B'more. To who it does offend, I'd suggest any grammatically correct "steak and cheese" is far more offensive to the taste buds.

Another is Chef Frank Morales. Pretty talented crew

Okay, I think you're saying that just because this specific deal fell through, that doesn't mean that it's a bad concept. Fair enough.

Exactly what I meant, Don. Thanks for trying to clarify.

I've read this three or four times, and can't quite figure out what you mean - I was with you up until the last comma.

I don't speak knowledgeably but I don't think the Blacks group doubts the viability of the idea. Just don't think they liked the business deal. Smart seafood people backing out of a specific deal. Shouldn't scare anyone off IMHO

The deal fell through.

The deal fell through (and that sucks) but if a very intelligent, successful group dealing largely in seafood felt it was viable, the specific deal itself shouldn't stop someone from trying

There is a light at the end of the tunnel and the opening of the newest matchbox is within sight. John Donnelly, who is leading the opening team, is on-site daily M-F to sit down with any interested parties to talk about what you're looking for, what we're looking for and whether or not we might be a good fit together. Expecting a 11/1 opening! We'll get the right people trained up in our existing matchbox restaurants around town so they can hit the ground running when we open the doors! At the very least you should stop by the neighborhood to look at the awesome new mural they put up on the building across the street today. Killer

http://dcmetrocentric.com/2012/10/signage-matchbox-at-14th/?e

Has anyone eaten at the Bistro recently? My friends and I are heading there next week and would love some tips on what to order. I haven't been in to see the space yet so I'm curious to check out the coffee shop/wine bistro transformation.

From the owner...

What exactly are you hoping to hear? The place is shuttered - what more do you need to know?

Have to agree completely. Nobody was willing to take accountability for the place while it was in business. Don't hold your breath waiting for someone to take responsibility after the fact.

Perry's, Charlie Palmer's, The Big Hunt, The Reef, The W - Rooftops are far from new or popular. Due to zoning, structural concerns etc, they just aren't easily done.

They made you leave without finishing your drinks because one of your party had the wrong footwear? WTH

"Unfortunately with the constant struggle of the DC cliental not understanding our concept" this from Eaters post today.

As a restauranteur, I get not wanting to compromise your values. You should have some concept of whether or not they work with you target demographic before you move in though. Very emblematic of many of the restaurant failures recently reported. Silly.

CONGRATS TO DAVE AND EVERYBODY AT THE LIGHTHORSE FOR THIS POST. MAYBE IT WAS DAVE'S WIFE OR DAUGHTER BUT STILL HAPPY TO READ IT

DAVE PRESLEY

I am biased, I admit. The former GM at Eventide leaves (along with the bar manager, Steve) and things go south quickly. (I know, I've been back a few times since they left and things just aren't the same. In fact, the place is truly beautiful but the food and service lack.) Dave moves to the Light Horse and I haven't seen any news about it. He has really done wonders with the menu and the service there. He's a great guy and I truly believe that Eventide desserves what it got with your demotion since they lost Steve and Dave and that the Light Horse needs to get some of your attention. (I'd shamelessly plug for Steve too but I have no idea where he is working. Wherever you are Steve, please let us know!! Your cocktails and YOU are unmatched here. godihopehereadsthis...) GO Light Horse!

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TOM SIETSEMA :

Dave Pressley was among the original cast members that made Eventide, at its launch, a great place to dine. Since his and the original chef's departure, the place has not been as delicious. It remains a lovely space to spend a few hours, however.

I went to Light Horse shortly after Pressley arrived and felt as though he hadn't had time to make necessary changes. There's a new chef in the kitchen, a detail that prompts my interest anew.

– May 23, 2012 11:07 AM

Nothing mentioned on their website and you can still get reservations on OT.

We're adding three stores in the next 12 months and are looking for great people. Our chefs and managers are self-motivated individuals who lead by example. Positive Mental Attitude is an absolute necessity. We expect to hit the ground running and need people who are ready to roll up their sleeves and jump in the mix of our young, progressive, organized group.

Send me a resume if you think you might have what it takes.

New GM is Jon Bentley. Jon is a great guy. Worked the last few years at Rustico for NRG. Before that was a key team member of Eric Reid and Mary Abraham's squad at DelMerei Grille and a long time cog at Evening Star before Will ever graced the kitchen there. Sounds like they are getting the band back together...

We need hard-working good people for our next restaurant. Situated in a booming neighborhood, we need to hit the ground running. We'd like to get the right people trained and working in our existing restaurants. If you're interested, send me an email and/or resume to chris.schaller@matchbox369.com.

I've got some connections with higher ups... there is no Wawa in Poland. Let's keep our collective fingers crossed for the DMV though!!!

Evidently, not new news but came across it after I thought I was having difficulty with their company website (lists a bunch of concepts but you can only connect with one restaurant's website (Againn). Interesting

http://blogs.sfweekl...is_whisk_gr.php

I think you should appreciate any group is trying to get better at what they do regardless of what that is. I know what you're saying but I think as we raise the bar collectively we challenge everyone to raise their game. Don't look down on Applebee's for trying to get better. Understand they are paying attention.